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You can cook Vickys French Baguettes, GF DF EF SF NF using 9 ingredients and 11 steps. Here is how you cook that.


Ingredients of Vickys French Baguettes, GF DF EF SF NF

  1. You need 600 ml warm water (1/3 boiling to 2/3 cold gives perfect temp).
  2. Prepare 2 tsp sugar.
  3. It's 2 tbsp yeast.
  4. It's 198 grams (1 & 1/4 cups) brown/white rice flour.
  5. Prepare 127 grams (1 cup) white sorghum flour.
  6. Prepare 383 grams (2 & 1/4 cups) potato starch - not flour.
  7. Prepare 2 tsp salt.
  8. You need 1 & 1/4 tsp xanthan gum.
  9. You need Light coconut milk to glaze.

French baguette is a lean dough , meaning there is no fat present in the dough, which creates a chewy texture inside of the loaf. The process of making an authentic French baguette recipe takes a little time and some understanding of bread technique. If you don't have a can or two lurking in a cabinet somewhere, add it to your grocery list immediately. You can have Vickys Chickpea & Mango Salad w They are usually sold pre-cooked in cans, or dried; the latter must be soaked before cooking.


Vickys French Baguettes, GF DF EF SF NF instructions

  1. Add the yeast and sugar to the warm water and let stand until it has a good inch head of froth like a pint of beer should.
  2. Using a stand mixer, whisk the flour, starch, xanthan gum and salt together and gradually add the yeast mixture in. The dough will be more like a thick cake batter or a very soft dough.
  3. If you don't have a baguette pan, cut a Pringles box in half lengthwise and wrap it with a few layers of foil.
  4. Spoon the dough/batter into the tin and level it off and round the ends with a wet spatula.
  5. Brush the top with some of the milk and let rise in a warm place for 20 minutes.
  6. Meanwhile preheat the oven to gas 7 / 220C / 450°F and fill a baking tray with an inch of water.
  7. Put the bread tins in the middle of the oven with the tray of water on the bottom shelf and bake for 20 - 25 minutes.
  8. Release the loaves from the tin and bake a further 5 minutes upsides down on the baking tray to crisp up the underside.
  9. Let the baguettes cool on a wire rack.
  10. Once cooled you can wrap whole and freeze, otherwise, keep in a lidded container for 2 to 3 days.
  11. Best sliced, toasted and smothered in gorgeous garlic butter!.

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